The grapes get one month of skin fermentation. The wine ages for 18 months in barrel. Franz is a genius with blauer wildbacher, whether in this still wine or in... read more →
I kind of fell in love with the wines from Trapl, when I came upon them totally by accident at VieVinum in May. He’s made wine around the world, including... read more →
I visited Sepp’s Southern Austrian vines five years back. They’re lush and vibrant. On that afternoon, I was a happy little girl in the mountains, instead of a morose one... read more →
In the big VieVienum sit down tasting of high-scoring Austrians, there was only one wine I liked, and I liked it so much it was shocking. "How did they let... read more →
Our favorite zwiegelt rosé raised on gruner vetliner skins is back. This time with no SO2 and it’s just completely delightful.
Here is a winemaker you want to know about. Johannes Trapl. I came across him by accident at VieVinum and was wowed. This is a fantastic rosé from 100% whole... read more →
An assured and flashy offering from natural wine-challenged Austria. Half of the grapes get a few hours of skin contact, the other half get 6 months. The two then get... read more →
Will the real grüner veltliner please stand up? Do you even really know what it tastes like? When I sampled Trapl’s wines, I thought I might be getting close. After... read more →
Blind taste your friends on this one. Syrah? Yes it is and such a mild expression. Christian is about a 45-minute drive from Vienna near the Neusiedlersee (that would be... read more →
While Michael Wenzel is known for his furmint, this blaufränkisch (also known as lemberger and kékfrankos) is so very pretty. The fruit comes from three different vineyards' limestone plots, not... read more →